Parsley New Potatoes

1 1/2 lbs. small new potatoes
1 Tbsp. Garlic Olive Oil
1 med. onion, chopped
2 tsp. Fire in the Kitchen Veggie Blaze
1 c. chicken broth
1 Tbsp. dried parsley

To make the dish more decorative, peel a strip from around the middle of each potato, or leave unpeeled and place in cold water. Heat oil in skillet and saute' onion and garlic until tender, about 5 minutes. Add broth and 3/4 cup parsley. Mix well and bring to a boil. Drain potatoes and add to skillet. Cover and bring to boil. Reduce heat and simmer for 10 minutes or until potatoes are tender. Remove potatoes to serving bowl. Pour sauce over potatoes. Sprinkle with pepper and remaining parsley. Makes 6 servings.

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